Pros: food discounts, straight-forward job
Cons: sometimes late closing shifts, it can be difficult for breaks, training wasn't that great
Typical day at work includes changing into my uniform and clocking in. Usually check if it's busy because they sometimes ask for you to start early.
Prep cooks: Receive stock shipments, M.R.D. all the items, prepare and store toppings, vegetables, dough, and noodles for the evening people, usually work alone or with a few people and handle orders by yourself.
Evening cooks: Work with more people, handle the difficult rush periods, do things on order if prep cook's stuff runs out, do closing tasks. Closing cook decided if you could go home right on time because lots of help is needed for closing tasks. Ask for you to stay a bit late to help.
Keep area clean at all times. Be prepared to work fast.
Learned how to be fast, accurate, how to multi-task and work with a team. Management really depended on the branch. Mine was good; others not so much. Professionalism was an issue sometimes. Coworkers - some were good, some were bad. Sometimes lazy, were late a lot of the time, took lots of breaks, or just didn't know what to do. Training was an issue. Setting up a good training program is what is needed, and proper execution of such.
Hardest part: Busy days and nights, busy prep shifts, lots of stock to M.R.D., fixing wrong M.R.D's, can be very late closing shifts, not lots of room for advancement, not very good benefits besides discounts on pizza, sometimes being the one of the only productive members of your team, not always taking breaks if it's busy.
Enjoyable part: When it's a slow period, you just clean. Easy to book days off - good if you're a student. Good discount on pizza.